The Quality Evaluation of Fermentation Drink From Squash (Cucurbita moschata) with Type Variety and Concentration of Sweetener
| dc.contributor.author | Raja, Sahala | |
| dc.contributor.author | Rossi,Evy | |
| dc.contributor.author | Fitriani,Shanti | |
| dc.date.accessioned | 2013-01-19T06:59:22Z | |
| dc.date.available | 2013-01-19T06:59:22Z | |
| dc.date.issued | 2013-01-19 | |
| dc.description | Sahala Raja.Jur. 2012 | en_US |
| dc.description.abstract | The objectives of this research were to know the quality of fermentation drink made of pumpkin with various types and concentrations of sweeteners. The research was conducted using a completely randomized design with eight treatments and three replications. As for treatment in this study, namely A1B1 (honey 10%), A1B2 (honey 15%), A2B1 (caramel syrup 10%), A2B2 (caramel syrup 15%), A3B1 (palm sugar 10%), A3B2 (palm sugar 15%), A4B1 (sucrose 10%) and A4B1 (sucrose 15%). The data obtained were statistically analyzed by Anova and followed by DNMRT test to see the differences. The results of this research showed that addition of sweeteners with a variety of concentrations were no significant different (P<0.05) on the pH value, total lactic acid bacteria and viscosity. but The treatments were significant different (P>0.05) on ash content, assessment of color, aroma, taste and overall assessment. The best treatment of this research was A2B2 (caramel syrup 15%) with pH 4.19, total lactic acid bacteria 8.59 log CFU/ml and 0.40% ash content. The best preferred color, aroma, taste and overall assessment of all treatments were A2B2. | en_US |
| dc.description.sponsorship | en_US | |
| dc.identifier.other | Arnalis | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/1533 | |
| dc.language.iso | other | en_US |
| dc.subject | pumpkin | en_US |
| dc.subject | fermentation drink | en_US |
| dc.subject | Lactic acid bacteria | en_US |
| dc.subject | sensory evaluation | en_US |
| dc.title | The Quality Evaluation of Fermentation Drink From Squash (Cucurbita moschata) with Type Variety and Concentration of Sweetener | en_US |
| dc.type | student Paper Post Degree | en_US |